Yogurt Soup With Poached Chicken Rissoles Recipes

YOGURT SOUP

Steps:

• Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
• In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
• Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).

YOGURT SOUP WITH POACHED CHICKEN RISSOLES

Steps:

• In a soup kettle over low heat, bring stock to a gentle simmer.
• Chop chicken meat and onion coarsely. Place in bowl of food processor with dried mint and process briefly to mince and blend together, or chop by hand until finely minced together.
• Blend chicken with rice. Add one whole egg and mix together well. If the mixture seems too liquid, add enough bread crumbs to give it a consistency that will hold together. Form chicken into small, walnut-sized balls or rissoles.
• In a small bowl, beat second whole egg with a tablespoon of water. Spread minced parsley on a plate. Dip rissoles in the egg wash and then roll in parsley to coat well.
• With stock at a gentle simmer, lower the coated rissoles into it and poach approximately 15 minutes. (Most of the parsley should adhere.) When done, transfer rissoles to a warm soup tureen. Keep stock hot, but just below boiling.
• Beat yogurt and 1 egg yolk together until thoroughly mixed. Continuing to stir, add hot stock, a ladleful at a time, until the mixture is quite warm. Over low heat, stir yogurt-egg mixture into the hot broth. Taste, and add salt and pepper if necessary. Let warm to serving temperature but do not boil. Pour over the chicken balls and serve immediately.

BOOSHALA (ASSYRIAN YOGURT SOUP)

Steps:

• Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
• Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.